Paleo Coconut Curry Stir Fry recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Ingredients
- 1 ½ cups coconut milk 1 tablespoon minced ginger 1 tablespoon lime juice 1 tablespoon fish sauce 1 teaspoon oyster sauce 2 teaspoons minced garlic ½ teaspoon chile-garlic sauce (such as Sriracha®) 2 tablespoons white sugar or sugar substitute 1 tablespoon avocado oil 1 pound chicken breast, cut into bite-sized pieces ½ onion, sliced 1 ½ teaspoons curry powder 2 cups broccoli florets
Nutrition Info
- 372.2 caloriescarbohydrate: 16 gcholesterol: 58.5 mgfat: 24.2 gfiber: 3 gprotein: 25.8 gsaturatedFat: 17.1 gservingSize: -sodium: 387.1 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Paleo Coconut Curry Stir Fry
Directions
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Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
Stir onion and curry powder into hot oil in skillet, cook 2 minutes. Stir in broccoli, stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet, cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.